How and why do you make dashi in the countryside?

1, soak soybeans

Making soy sauce main ingredients for soybeans, flour, salt and water. Soybeans need to be soaked for 12 hours in advance, and then put into a large iron pot, add well water, just wipe over the soybeans can be, the water can not be too much and not too little, pay attention to a molding, do not add halfway.

2, simmering

Burning wood fire, cover the lid and simmer for about four hours, cook until the soybeans are cooked through, the color red until, slightly soupy.

3, pounding

Scoop the cooked beans in small quantities into a clay jar, and use a traditional wooden pestle and mortar to pound them while they are still hot, pounding them into a mixture of half-grains and mashed beans. The beans are then crushed into wooden molds and pressed and pounded, and so on and so forth, and then trimmed into long strips, and then taken off the molds and put them on the boards to dry.

4, ventilation

A week or so after the sauce billet half-dry with a straw tie on the pocket, hanging on the beams of the room, a cool ventilated place for 40 days or so, until the sauce pieces of mold, water evaporation of almost the same, remove the sauce pieces of pieces, broken into fist-sized pieces of carefully scrubbed clean.

5, into the sauce tank

Sauce block into the sauce tank, injected into the well water to wipe over the sauce block, large salt according to the size of the sauce block and water sprinkled into the appropriate more rather than less. Clean cotton cloth sealed tightly the mouth of the jar, outside with a tin cover to prevent rain.

6, pounding tank

Three days later, began to pound the tank every day, from the bottom to the top of the turn, the sauce block spread, pounded well, so that the brine is fully mixed with the sauce block. During the day open sunshine sauce, evaporate part of the water, the night sealed jar tied, so many days, until the sauce block down sauce color, brine and sauce block fully integrated, the sauce more and more viscous. Sun enough thirty days or so, the color sauce yellow, sauce taste strong, farmhouse sauce basic production is complete.